12 July 2010

Quinoa has been cropping quite often in food-related news and since we like trying out new ingredients, especially vegetables and grains, it was a matter of time before it showed up on our dinner table.

Quinoa is native to the Andes Mountains of Chile, Peru and Bolivia and has been grown there for about 6000 years! Its protein content is unusually high, contains a balanced set of essential amino acids, is a good source of dietary fibre, phosphorus, magnesium, and iron and is gluten-free. No wonder the Incas called it the mother grain.

Many time I wanted make something with quinoa but you know always we have a lot of recipes and we have to choose but the last time I wonder by quinoa recipes because my daugther dont eat any meat (only fish) and some friends talked me about quinoa and here you have a yummy quinoa recipe.
The quinoa is sell in USA and other countries in the natural ingredients in supermarket and latinomerican stores.
You need only a bite, this recipe has 1/2 cp of quinoa. If you want to know more about quinoa see here.

I adapted this yummy recipe from Paula Magazine recipes from Chile (2006)

1. Wash the quinoa with cold water in a colander. Place the quinoa with 1/2 cup of water and salt in a pot. Cook slow heat until the water is evaporate. Take out of the fire. Place in a bowl and let chill.In a small skillet heat oil over medium heat, add the red pepper, green onions and zucchini, stir fry for about 5 minutes or until vegetables are lightly browned.

Season with salt and pepper. Remove from heat, add the vegetables to the bowl and mix with quinoa. In a saucepan, add the corn and milk, rocessor until is homogeneous, well you can grind in blender. Add eggs and basil, season with salt and pepper, grinding everything.

Hola Mi Gloria, me encanta el quinoa! But we ate it today, and it caused Cauldron Boy's stomach to hurt. It always does that to him (?)...This sounds delicious though, and I like that it is gluten free! Yump.s. I'll let you know when I post those potatoes. I'm thinking to put it in a salad post as a baked item to have with a vinegary salad. That's how we had it and it was so good...

Thanks by coming Stella, is curious that happens your Boy, heyy, you always moist the quinoa? and the other is important use small quantities, this recipe always have 1/2 cup.Dear place the potatoes when you like, I will be happy to see them!! huggs and blessings, gloria